Carrageenan Free Vegan Vegetable Kolhapuri
This fiery, deeply spiced curry pulls its heat from two kinds of dried red chilies and its soul from a hand-built masala paste that you toast, fry, and blend yourself ā no shortcuts, no mystery additives. That from-scratch approach is exactly what makes it a smart pick for anyone avoiding carrageenan, since the thickening and body here come entirely from slow-cooked tomatoes, toasted coconut, and poppy and sesame seeds ground into the paste. The result is a rich, jammy sauce that clings to every chunk of potato, carrot, cauliflower, and green bean without needing a single processed stabilizer. Kolhapuri cooking is known for being bold and unapologetic, and this version earns that reputation ā the layered spice blend of coriander, cumin, cloves, cinnamon, and black pepper builds real complexity that store-bought curry pastes rarely match. Watching the masala darken in the pan and the oil begin to separate at the edges is one of those deeply satisfying kitchen moments that tells you something genuinely delicious is on the way. Finish it with a scatter of fresh cilantro and serve it hot alongside rice or flatbread for a plant-based dinner that feels anything but plain.
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Learn more āIngredients
4 servings
For the Kolhapuri masala
- 3 tbsp neutral oil, divided
- Ā½ cup fresh or frozen grated coconut
- 1 medium yellow onion, roughly chopped
- 4 dried kashmiri red chilies, stems removed
- 2 dried hot red chilies (such as byadgi or arbol), stems removed
- 1 tsp coriander seeds
- Ā½ tsp cumin seeds
- 4 black peppercorns
- 3 cloves
- 1 inch cinnamon stick
- Ā½ tsp poppy seeds
- Ā½ tsp sesame seeds
- 3 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- Ā½ tsp ground turmeric
For the curry
- 1 medium yellow onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tsp salt, plus more to taste
- 1 cup cauliflower florets (about 1-inch pieces)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium carrot, peeled and cut into Ā½-inch rounds
- 1 medium potato, peeled and cut into Ā¾-inch cubes
- Ā½ cup green peas (fresh or frozen)
- 1 cup water
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, poppy seeds, and sesame seeds and toast, stirring constantly, until fragrant and the seeds begin to darken slightly, about 2 minutes. Transfer to a plate and let cool.
- 2
In the same small skillet, heat 1 tbsp of the oil over medium heat. Add the grated coconut and cook, stirring frequently, until golden and lightly toasted, about 3ā4 minutes. Transfer to the plate with the toasted spices.
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